Arow, I bought steel cut oats at Costco. I like eating them because it fills me up and lasts a lot longer than regular oats. The downside is time. They cook 10-20 minutes. Mimi has a great idea putting them in the crockpot. I'm the only person eating them. I'm thinking about buying a very small crockpot. There is one at WalMart that is a quart.

I think I'm having Garden Vegetable Soup from the WW week 1 book. I make that soup every week and love it. I'm on core, so it is also a snack. Maybe a small salad also.

Steel-Cut Oats are whole grain groats (the inner portion of the oat kernel) which have been cut into only two or three pieces. They are golden in color and resemble mini rice particles.

How are they different from Rolled Oats? Rolled oats are flake oats that have been steamed, rolled, re-steamed and toasted. Due to all of this additional processing they have lost some of their natural taste, goodness and texture.

What makes Steel-cut Oats so special? Grains are essential to a healthy lifestyle and form the foundation of the food pyramid Steel-cut oats are inherently full of nutritional value and are high in B-Vitamins, calcium, protein and fiber while low in salt and unsaturated fat. One cup of steel-cut oatmeal contains more fiber than a bran muffin and twice as much fibre as Cream of Wheat.

My food plan for Thanksgiving will probably be on the road. We are leaving for Florida next Tuesday and for the past 7 years we have eaten Thanksgiving out. We have had some interesting Thanksgivings that way, that is for sure and have met some very nice people.

I do like Mimi. I eat steel cut oats for breakfast and taco chili for lunch. Dinner will be at 4:00 so that will work out about right. If I eat beans for lunch, I have enough fiber in me to keep hunger at bay. That way I make better decisions at dinner.

We are going to my DD's I am bringing the cranberry sauce (using splendal) sweet potatoes, and a veggie tray. I have what I will eat all set 25 points and still have WPA's in case a piece of pie decides to attack me. Jacque

My game plan for any type of big holiday meal (this includes big picnics with family too) is to eat in moderation and watch my portions.

I'm sure for breakfast I'll have my usual oatmeal and yogurt. The rest of the day is going to be the part that gets tricky. We're going to my in-laws and MIL isn't sure if they're having dinner at 2 pm or 4:30 pm. So that's where it's tricky. If it's at 430, I'll have something for lunch at home, if it's at 2 pm I'll just wait.

The one thing nice is that my MIL and both SILs are on WW too. One SIL is in maintenance so I know that they are all going to be using light recipes (most likely WW recipes) when cooking. I'm planning to make a Pumpkin roll with a recipe I got from WW and still need to find a casserole to make. I'll be searching the recipe threads in the next few days.

Here is my Game Plan for Thanksgiving that I've followed for the last 5 years, succesfully.

Couple of hours before the meal I eat 1 cup of my favorite turkey chili(only 2 1/2 points per cup), and about an hour before the guests arrive I eat 1 cup of my favorite steel cut oats with apples and pears (only 2 points per cup). Lots of Fiber in those two dishes. That means: I'm NOT hungry and therefore I have control of my choices and my portions.

If you don't want to do it in the crockpot: 1 cup steel cut oats 4 cups water

pour water and steel cut oats into large saucepan, bring to rolling boil, cover, remove from heat and let sit a few hours (or overnight) until water is absorbed. When the majority of the water is absorbed, I add cinnamon then divide up into small bowls for easy reheating during the week.

You can add bananas or spiced apples before you reheat. You also can add 1 tsp of oil and some sf coffee flavoring at this time, along with a splash of fat free milk.

Cook on high for about 4 hours. Refrigerate, then scoop out individual servings to reheat daily.

***If you prefer your apple with a bit of crunch, add it during the last hour.

WHAT ARE STEEL CUT OATS?

Steel-Cut Oats are whole grain groats (the inner portion of the oat kernel) which have been cut into only two or three pieces. They are golden in color and resemble mini rice particles.

How are they different from Rolled Oats? Rolled oats are flake oats that have been steamed, rolled, re-steamed and toasted. Due to all of this additional processing they have lost some of their natural taste, goodness and texture.

What makes Steel-cut Oats so special? Grains are essential to a healthy lifestyle and form the foundation of the food pyramid Steel-cut oats are inherently full of nutritional value and are high in B-Vitamins, calcium, protein and fiber while low in salt and unsaturated fat. One cup of steel-cut oatmeal contains more fiber than a bran muffin and twice as much fibre as Cream of Wheat.

Note!

Whole-grains are becoming so popular that I find steel cut oats in ALL supermarkets, in the cereal section or in the organic section.

Health foods stores should definetely carry it.

Supermarkets will carry it, depends on the demand in your area.

You can always ask the manager grocery store to order it especially for you ( you may have to buy a case, with a possibility of 10% discount on a case.

Tips for Low Fat Thanksgiving Feasting If the thought of all that Thanksgiving feasting leaves you worried about eating too much fat-laden food, or simply overeating, here are some tips to help you enjoy Thanksgiving without expanding your waistline. Remember, many of the traditional foods served during Thanksgiving are perfectly healthful. Itís what we do to them that loads them with extra calories and fat. Let's look at the basic foods at the center of the feast:

Turkey has little fat, is full of protein and is an important source of B vitamins. Your best bet is turkey breast, but be sure to remove the skin first. A three-ounce serving of skinless turkey breast has about 120 calories and 1 gram of fat. If you choose to eat dark meat instead, a three-ounce skinless serving delivers around 160 calories and six grams of fat (two grams of which are saturated).

Sweet potatoes are a rich source of beta-carotene, vitamin C, vitamin E, potassium and fiber. Leave out the butter and excess sugar. Use orange juice and a sprinkling of brown sugar for flavor instead. Try these low fat Mashed Sweet Potatoes. Limit your portion size to no more than half a cup.

Regular potatoes are also an excellent source of vitamins and minerals. Lose the butter and heavy cream in Mashed Potatoes, and use either reduced sodium, fat-free chicken broth or fat-free milk and sour cream instead. Flavor with garlic, fresh herbs and ground black pepper. Again, keep your portion size small.

Cranberries are a great source of vitamin C, and contain compounds that are believed to block certain bacteria that cause infections. Add oranges to make Cranberry Orange Sauce and you add even more vitamin C. Or, for a slightly different cranberry sauce, try this delicious Cranberry Apple Sauce.

Pumpkin is a terrific source of beta-carotene and fiber. Enjoy a lighter crust Pumpkin Pie by using phyllo dough. Use egg whites, or egg substitute, and fat-free evaporated milk in the filling. Or try this light and flavorful Crustless Pumpkin Pie instead.

Vegetables should be steamed or roasted rather than slathered in butter or cheesy sauces. Skip the fried onion rings on top of the green beans (you could use toasted almonds or walnuts instead), and use vinaigrette dressings or herbs for flavor. Enjoy some sweet Glazed Acorn Squash Rings, some Sautťed Green Beans, some Roasted Carrots and Parsnips, or some Cider-Glazed Brussels Sprouts.

So now you can see how to enjoy the basic foods at the center of the Thanksgiving celebration. That leaves us with gravy and stuffing, which are notorious sources of fat and calories. Make a lower fat gravy by straining the fat from the drippings (a fat separator makes the job easier), and using cornstarch or a sprinkling of flour as thickening agents rather than a butter and flour roux. Add extra flavor to your gravy by using herbs and wine. You can make a low fat stuffing by omitting butter, using fat-free broth and, say, lean turkey or chicken sausage instead of pork sausage. Omit sausage altogether if you like, and use meaty mushrooms and extra vegetables instead.

As for appetizers, have plenty of fresh vegetables on hand. Use low-fat or fat-free sour cream and yogurt for dips. Delicious low-fat dips can include Spinach Dip or some salsas, including this Mango Black Bean Salsa. Have homemade baked pita chips or tortilla chips to go with them. Nuts and dried fruits make great snacks, too.

Finally, donít starve yourself beforehand. You will likely eat more if youíre super-hungry. That means donít skip breakfast; do fill up with whole-grain crackers, fruit and raw vegetables if hunger pangs strike before the big feast, and do drink plenty of water.

When the time comes to sit down to your Thanksgiving meal, you will be ready to enjoy it without overdoing it.

SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.

NOTE: Terms and Conditions and Privacy Policy last updated on October 25, 2013